Growing up, butternut squash was not a common food that appeared on our table, so I was not accustomed to it. I didn’t want to try it for a while but decided to taste what the pear-looking melon fuss was all about. After I tried this roasted version of it, I fell in love with it. It's pumpkiny, nutty flavor is perfect for a Thanksgiving meal. That is why I’d like to share this recipe with you all.
People find that it's tricky and intimidating to peel and cut butternut squash, but personally, I find it super easy and entertaining. A new (edible) toy for a cook! I don’t think it’s worth spending extra money to buy them precut when you can do it yourself in a much cleaner way. It’s always good to develop your own technique and touch when it comes to handling new food to you.
Butternut squash is very nutritious and tasty. Another fall staple and a must-have at your Thanksgiving gathering. It’s a beautiful and deep color that matches the season to decorate your table, and it’s delicious, smooth taste and texture.
Roasted butternut squash is also a great addition to salads, pureed for homemade soup, casserole, bread, muffins, or just eaten plain as a snack. If you don’t already make it, I hope it becomes another comfort taste of the season for you.
Roasted Butternut Squash Ingredients
- Organic Butternut Squash
- Extra light olive oil
- Sea salt
- Ground black pepper
- Mrs. Dash seasoning
Roasted Butternut Squash Instructions
Preheat the oven to 400 F (200 C). Rinse the squash and dry it with a paper towel. Peel and remove the seeds. Cube the squash into ½ inch pieces.
Sprinkle with seasoning: sea salt, Mrs. Dash seasoning, and black ground pepper. Drizzle olive oil over seasoned squash and toss to coat.
Arrange squash on a baking sheet lined with baking mat (preferred to prevent the squash from drying out), and roast in the preheated oven to 400 F (200 C) for 20 minutes or until squash is tender and lightly browned.
Cool and serve warm or cold in salads. Enjoy!
If you make this Roasted Butternut Squash recipe, please share a picture with me on Facebook, Instagram or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations!
Easy Roasted Butternut Squash Recipe is very nutritious, tasty, and quick to make. Another fall staple, and a must-have at your Thanksgiving gathering. It’s beautiful and deep color that matches the season to decorate your table, and it’s delicious, smooth taste and texture.
- Roasted Butternut Squash Ingredients
- 1 – organic Butternut Squash
- ½ tsp. – sea salt
- ½ tsp. – Mrs. Dash seasoning
- ⅛ tsp. – black ground pepper
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Roasted Butternut Squash Instructions
-
Preheat the oven to 400 F (200 C). Rinse the squash and dry with paper towel. Peel and remove the seeds. Cube the squash into ½ inch pieces.
-
Sprinkle with seasoning: sea salt, Mrs. Dash seasoning, and black ground pepper. Drizzle olive oil over seasoned squash and toss to coat.
-
Arrange squash on a baking sheet lined with baking mat (preferred to prevent the squash from drying out), and roast in the preheated oven to 400 F (200 C) for 20 minutes or until squash is tender and lightly browned.
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Cool and serve warm or cold in salads. Enjoy!
What Pairs Well with Butternut Squash?
The creamy texture of this Roasted Butternut Squash roasted or grilled meat. You may also add it to salads such as this one.
Check out more Thanksgiving recipes HERE.
Kitchen items I used in making this recipe:
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I love roasted butternut squash!! Thanks for sharing!
You are certainly very welcome!